Bread and Butter Refrigerator Pickles
Bread and butter refrigerator pickles are a fast, delicious, no-canning way to preserve fresh cucumbers - easy to make, no special equipment required.
Ingredients
- 6 cups field cucumbers sliced
- 2 teaspoons pickling salt
- ½ spanish onion julienned
- 2 cloves fresh garlic minced
Pickling Liquid
- 1.5 cups white wine vinegar
- 1 cup apple cider vinegar
- 1 cup white sugar
- ⅔ cup brown sugar
- 1 teaspoon mustard seed
- 1 teaspoon tumeric
- ½ teaspoon red pepper flakes crushed
- ¼ teaspoon black pepper freshly ground
Instructions
- Wash and thinly slice the cucumbers, keeping some width for crunch. Julienne the onion and mince the garlic; set aside.
- Toss the sliced cucumbers with pickling salt and mix the salt in. Refrigerate for at least 1 hour.
- Combine vinegars, sugars, and spices in a small pot. Bring to a boil, then remove from heat to steep.
- After an hour in the fridge, drain the salted cucumbers of any drawn out water. Mix in the onion and garlic.
- Pack the mixture into clean jars. Bring the brine back to a boil and pour it over the vegetables in the jar.
- Seal, cool to room temperature, then refrigerate. Best after 3–4 days; keeps up to 4 months.
Notes
For the best texture and flavor, let the pickles sit in the fridge for at least 3 to 4 days before eating.
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For detailed instructions, flavor variations, and serving suggestions, see the full article above at https://www.earthfoodandfire.com/bread-and-butter-refrigerator-pickles/
Nutrition
Calories: 842kcalCarbohydrates: 200gProtein: 3gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.4gSodium: 2420mgPotassium: 859mgFiber: 3gSugar: 188gVitamin A: 499IUVitamin C: 14mgCalcium: 160mgIron: 3mg
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
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